caramel crunch marshmallows;
Classic fluffy, light, vanilla bean marshmallows made from scratch. Stacked on graham crackers and topped with chocolate and crushed graham cracker crumbs, these homemade marshmallow s'mores are the best summer treat!
Servings: 20
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Equipment
- stand mixer OR hand mixer
- digital thermometer strongly recommended
Ingredients
caramel crunch marshmallows;
- 2 Tbsp unflavored gelatin (3 envelopes, 21g)
- ½ Tbsp vanilla extract (alt, sub an additional ½ Tbsp vanilla extract in lieu of the vanilla bean paste if unavailable)
- ½ Tbsp vanilla bean paste (or scrape the seeds of a vanilla bean)
- 1 cup cold water (divided)
- 1 cup white sugar
- 1 cup dark brown sugar
- ½ cup marzetti caramel dip
- 1¼ tsp salt
- unflavored cooking spray (to grease the pan; can also use lard, butter, or mild flavored oils like canola oil)
dusting mixture;
- 1 Tbsp cornstarch for dusting
- 1 Tbsp powdered sugar for dusting
- 2 Tbsp nonfat milk powder toasted
Instructions
caramel crunch marshmallows;
- Spray a 9"x13" pan lightly with unflavored oil to prevent sticking.
- Add ½ cup cold water and 2 Tbsp (3 envelopes, approx 21g) gelatin into the bowl as you whisk lightly to incoporate it so it doesn't clump.
- In a heavy saucepan, add remaining ½ cup cold water, 1 cup white sugar, 1 cup brown sugar, ½ cup caramel dip, ¾ tsp salt. Cook over low heat, stirring gently until sugar dissolved.
- Increase heat to medium and boil without stirring until mixture reaches 240°F, about 12 minutes. As soon as it reaches the right temperature remove from the heat.
- Begin whisking the bloomed gelatin on slow speed. Pour the sugar mixture over the gelatin bloom stirring until dissolved evenly. Then add the remaining sugar mixture.
- Beat mixture on high speed until white, thick, and nearly tripled in volume. This should take approximately 6-8 minutes in a stand mixer, and roughly 10 minutes with a hand mixer.
- Working quickly, spread mixture into the prepared baking pan and smooth with an oiled spatula.
- Allow to stand, uncovered for at least 24 hours up to three days, depending on desired moisture content and texture.
dusting mixture;
- In a small pan, add 2 Tbsp nonfat milk powder. Toast on medium-low heat, stirring occasionally. Cook until brown and toasty, then remove from the heat.
- To the toasted milk powder, add in 1 Tbsp powdered sugar and 1 Tbsp cornstarch and mix until blended.
- Once the marshmallow has set for 1-3 days, cut into desired shapes and dust the marshmallows on all sides with the milk powder mixture. This prevents clumping and will also help dry the surface a bit.
- Store in an airtight container for up to 5 days. The marshmallows will continue to dry and get firmer over time and the caramel toffee bits will get less crunchy over time as well.
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